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Author Notes: My mom has made these wings for years, but instead of wings, she uses bites of chicken, and serves in a bowl with a fork, swimming in juicy wing sauce. The sauce for these is fairly basic, but the technique is what sets them apart. Baked (not fried) these wings are seriously tender and good. The Franks hot sauce, melted butter, and brown sugar coating caramelizes on the wings, making them gooey, sweet, spicy, and chewy. Almost like chicken candy…is that weird? - Loves Food Loves to Eat

Makes 16-18 wings

16-18 chicken wings

cayenne pepper

1/2 cup Franks Redhot Sauce (original)

1/3rdcups melted butter

2tablespoons brown sugar

Sprinkle cayenne (or chili powder) directly on uncooked wings. Bake/roast wings, uncovered, at 400 degrees for 45-55 min, until they're cooked through and golden brown. (My wings were frozen... and I just stuck them in frozen at 400 for about an hour and 10 min, it’s variable).
Mix together 1/2 cup Franks Redhot sauce (original), 1/3rd cup melted butter, and about 2 tablespoons of brown sugar. Pour over hot wings and coat evenly. Stick back in the 400 degree oven for 10 more minutes, turning often. About half way through, sprinkle a little more brown sugar on top, and mix in. Cook until the sauce gets gooey.
Remove from oven and let sit for a few minutes, sauce will continue to goo up a little. Enjoy, preferably with celery, blue cheese dressing, and of course, beer.

I would think you would lose some spice from the hot sauce. But I work with a guy that deep fry his as normal, adds the hot sauce, bakes then for 5 minutes, then shakes then in blue cheese and bakes then for another 5-10 minutes and he says they are outstanding.

I'm from Buffalo, here these are called sliders, I prefer just hot sauce on my wings but thats just me, some people really like these The only difference is we deep fry our wings in Buffalo. When I make wings at home I do a half fry, half bake method so you still get the crispness and there a bit better for you then being completely deep fried. Lastly, get your wings fresh from a butcher, they're bigger and meatier.

A Northwest thing!!! I think so, I was just telling my husband about your recipe and those were the first words out of his mouth. BTW - I love checking in to read your blog, it reminds me of my "20 something to early 30yr old days", single, living in Seattle...all the NW adventures and cooking parties with co-workers. I love those memories, and your blog brings them back, so thanks for the memories and thanks for sharing your recipes too!

Baking the wings directly in the sauce, versus dipping the sauce on right before serving is really what makes the difference... it's soooo gooey and caramelized and really is like sweet, spicy chicken candy. Maybe I should have named them Chicken Candy Wings!